Sunday, November 30, 2008

Prepare cake batter as directed on the package. Pour into greased 13x9 pan and set aside. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over the side of the dish as dessert bakes. Bake 55 minutes to 1 hour at 350 or until wooden toothpick comes out clean. Cool 20 minutes. (sauce will thicken slightly as it cools) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in the fridge.

Friday, November 21, 2008

4 eggs1 2/3 cup sugar1 cup oilBeat until fluffy then add:16 oz pumpkinMix then add:2 cups flour2 tsp. baking powder2 tsp. cinnamon1 tsp. salt1 tsp. baking sodaMix all together. Grease 2 cookie sheets (I only use one cookie sheet, it doesn't run over. It was a little to thin for me when I put it in the 2 cookie sheets.)Bake at 350 for 25-30 min.

Friday, November 14, 2008

Not really a recipe so much as something we do that's fun fast and a little different every time

Roman noodles (1-2 packs depending on how many people you are feeding)Chicken (canned works as well and is faster) or beefPineappleMandarin orangesTeriyaki or sweet and sour sauce.Green peppers

Cook the roman noodles and then drain water. (You can add the flavoring packet to the drained noodles for a little extra flavor if you like) If you are using frozen chicken or beef then cook in skillet until done. If you are using canned meat then add the canned meat to a skillet. Add a little teriyaki sauce or sweet and sour sauce. Add pineapple, mandarin oranges, green peppers and the cooked noodles. Let it sauté until it's all warm and then eat it. Fast easy and you can add whatever you want to it if you like onions or water chestnuts then add them. We add a little soy sauce sometimes for a different taste.

It's fun because it's fast easy and roman noodles work just as good as any of the Asian noodles you buy at the store and they cost a lot less.

Cook the ground meat in a frying pan over medium heat, while it is cooking, break it up as small as possible with a spatula. Once the chicken is cooked, turn the heat down to medium and add the water chestnuts, green onions, garlic and chicken broth. Bring to a boil. Add soy sauce, ginger, red pepper flakes, brown sugar, and to make sure it is as yummy as you want it, serve it family style in a big bowl with the lettuce leaves on the side. To eat, scoop some of the mixture into a lettuce leaf, wrap it up and enjoy.

We often eat lettuce wraps with the Pad Thai, found in a box in the ethnic food aisle. Another yummy side dish that is good with lettuce wraps is Asian-Style 3 Bean Salad, from Ellie Krieger. When string beans are not in season I often leave them out.

Put the string beans and frozen edamame into a steamer basked and stem for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes longer.

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

Sunday, November 9, 2008

This recipe was really easy to make. I would probabaly change it a little next time. I would probably use a differnet italian seasoning or use less of it. I used Dijon mustard, but you could probably use any mustard. I used a cooking spray to cook it in instead of the oil and margarine. I thought that worked well and has less calories in it.

Directions:In a large bowl, combine the raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.